Venison Stroganoff

• 1 lb. venison
• flour
• salt and pepper
• 1/4 c. butter or margarine
• 1/2 c. sliced green onions
• 1 clove garlic
• 1/2 lb. mushrooms
• 3 Tbsp. lemon juice
• 1/2 c. Burgundy
• 1 can consomme
• 1 c. sour cream
• egg noodles or wild rice

1. Cut venison into bite-size pieces.
2. Coat thoroughly with flour seasoned with salt and pepper.
3. Brown coated venison in butter with minced garlic and onions, over medium heat.
4. Add sliced mushrooms. (Two small cans of sliced mushrooms may be substituted.)
5. Drain excess butter.
6. Add lemon juice, Burgundy, consomme and a dash of salt and pepper.
7. Simmer for 15 minutes.
8. Add sour cream.
9. Cover and cook slowly on extremely low heat for 15 minutes.
10. Ladle over cooked noodles or swamp.

venison, flour, salt, butter, green onions, clove garlic, mushrooms, lemon juice, burgundy, consomme, sour cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164906 (may not work)